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Spiced beef & snow pea stir-fry

  • 0:25 Prep
  • 0:10 Cook
  • 4 Servings


  • 250g dried rice vermicelli noodles
  • 80ml (1/3 cup) vegetable oil
  • 1 large brown onion, halved, thinly sliced
  • 200g snow peas, trimmed
  • 600g beef stir-fry strips
  • 1 tablespoon shredded fresh ginger
  • 2 whole star anise
  • 2 teaspoons finely grated orange rind
  • 1 tablespoon honey
  • 2 x 160g Kan Tong Honey Soy & Garlic meal base sachets
  • 110g (2 cups) bean sprouts
  • 1 bunch fresh coriander, leaves picked, coarsely chopped
  • 2 tablespoons sesame seeds


  • 1
    Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 10 minutes or until soft. Drain. Add 2 teaspoons of oil and combine. Divide among serving bowls.
  • 2
    Meanwhile, heat 2 tablespoons of remaining oil in a wok over high heat. Stir-fry onion for 4 minutes or until golden. Add snow peas and stir-fry for 2 minutes or until tender crisp. Transfer to a bowl.
  • 3
    Heat the remaining oil in the wok over high heat. Add the beef, ginger and star anise. Stir-fry for 2-3 minutes or until the beef is nearly cooked through. Add the orange rind, honey and meal bases. Bring to the boil. Add onion mixture and bean sprouts. Cook for 1 minute or until heated through. Add the coriander and toss to combine.
  • 4
    Top noodles with the beef mixture and sesame seeds.

Source: taste.com.au


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